We've made a Sri Lankan classic: Crab Curry. While commonly a whole crab sits in a bowl, we've created a more manageable version with ready-picked crabmeat. The sweetness from the crab and creaminess from the coconut are paired with a zingy lime and cucumber salad and served over fluffy rice.
Prep Time
25 min
Cuisine
Asian
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White crab meat (50%), Brown crab meat (50%) (crustacean)
130g basmati rice
basmati rice
Allergens
Allergens highlighted by † (crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice and 350ml [700ml]water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Meanwhile, peel 2 [4]shallots (you'll use the rest later!) and all of the garlic
Peel the ginger (scrape the skin off with a teaspoon)
Cut the stalks off the coriander and set the leaves aside for later
Cut the stalk off of the red chilli[es]
3
Boil a kettle
Add the shallot, garlic, ginger, coriander stalks, chilli (can't handle the heat? Go easy!) and 1 tbsp [2 tbsp] vegetable oil to a food processor and blitz the lot to a coarse paste
If you don't have a food processor, just chop everything together finely
4
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp]vegetable oil over a medium heat
Add the curry powder and ground turmeric and cook for 1 min
Add the blended ingredients, with a large knob of butter and a generous pinch of salt
Cook for 3-4 min or until fragrant and softened
5
Chop the hard coconut cream into pieces and combine it with 400ml [800ml]boiled water and whisk to dissolve - this is your coconut stock
Separate the white crabmeat from the brown crabmeat, you'll use the white meat later!
Add the coconut stock, 1/2 tsp [1 tsp]sugar and the brown crabmeat to the pan and cook for 5 min or until it's reached a loose consistency
6
Meanwhile, halve the cucumber lengthways, scrape the seeds out with a teaspoon and discard, then finely slice the flesh
Chop the coriander leaves roughly
Peel and finely chop the remaining shallot[s]
Halve the lime[s]
7
Mix the sliced cucumber, chopped coriander, chopped shallot and nigella seeds in a bowl
Squeeze the juice of the lime[s] into the bowl and add and a pinch of salt - this is your cucumber salad
8
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